1. Scrape and clean the elbows. (The black mountain pork knuckle I chose is darker)
2. Cut green onion into large sections, slice ginger, cut dried red pepper into sections, aniseed, cinnamon, fennel, bay leaves, rock sugar, jujube and set aside.
3. Prepare a container, add a large bowl of water, and a little edible alkali powder, soak the elbows for five minutes to brush off the skin, and rinse with warm water to control the moisture.
4. Heat the pot without putting any oil. Fry the elbow skin down until the skin is tightened and deepened, and a little oil oozes out of the skin.
5. Bring clean water in the pot to a boil, add elbows, add cooking wine and blanch the water for five minutes to remove the foam. After removing it, rinse the foam with warm water. (Picture forgot to shoot)
6. Put an appropriate amount of water in a boiling pot, add half a tablespoon of red yeast rice, cook until the water turns red, turn off the heat, filter and set aside.
7. Put the knuckles in the red yeast rice water and cook for a few minutes, the skin will turn red and remove. (This step can also be replaced with water-fried sugar color.)
8. Put the colored elbow into a pressure cooker, add warm water and elbow level, then add green onions, ginger slices, aniseed, cinnamon, fennel, jujube, rock sugar, bay leaves, 1 tablespoon of Huadiao wine, 1 tablespoon of soy sauce , Appropriate amount of salt, 2 tablespoons of chicken powder, fermented bean curd juice and stir well.
9. Bring to a high heat, cover with a lid and simmer for half an hour, then turn off the heat and simmer for another ten minutes.
10. Take another large spoon, strain the original soup, pour it in, add elbows, add 1 spoon of honey, a little dark soy, and collect the juice on high heat. When the soup is thick, the color can be red and bright. (Coloring after taking out the bones)
11. Platter.
